Sautéed Shiitake Mushroom and Spinach Soba Noodles

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Earthy shiitake mushrooms and tender spinach tossed with soba noodles in a savory garlic-ginger soy sauce for a quick vegetarian Asian meal. This Japanese-inspired vegetarian recipe, ready in about 25 minutes, pairs soba noodles, sesame oil, fresh shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 380 cal/serving

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Ingredients

8 oz (about 225g) soba noodles
2 tbsp sesame oil
8 oz, stems removed and sliced fresh shiitake mushrooms
3 cloves, minced garlic
1 tbsp grated fresh ginger
4 cups (about 120g), washed baby spinach
3 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
2, thinly sliced green onions
1 tbsp (optional) toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz soba noodles and cook for 5-6 minutes until just tender. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 8 oz sliced shiitake mushrooms and sauté for 5 minutes until edges are browned and mushrooms are tender.
Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet. Sauté for 1 minute until fragrant.
Step 4: Toss in 4 cups baby spinach and cook for 2 minutes until wilted.
Step 5: Add drained soba noodles back to the skillet. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Toss everything gently for 2 minutes until noodles are coated and heated through.
Step 6: Remove from heat, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds if using. Serve immediately.